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Homemade One-Pot Coconut Curry Shrimp photo
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One-Pot Coconut Curry Shrimp

This One-Pot Coconut Curry Shrimp is bursting with flavor and so easy to make!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Asian
Keyword: Curry, Easy, One-Pot, Quick, Seafood
Servings: 4 servings

Ingredients

  • 1 pound raw shrimp cleaned and deveined
  • 2 tablespoons pure butter room temperature, divided
  • 1/2 cup onion chopped
  • 1 clove garlic minced
  • 1 tablespoon fresh ginger grated
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon curry powder plus 1 teaspoon
  • 1 tablespoon flour
  • 13 1/2 ounces coconut milk unsweetened, canned
  • 1 teaspoon coconut palm sugar
  • 1 tablespoon lime juice
  • 1/2 cup fresh cilantro chopped

Instructions

  • Begin by melting 1 tablespoon of butter in a large skillet over medium heat. Once melted, add the chopped onions and sauté until they become translucent, about 3-4 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
  • Sprinkle in the sea salt, black pepper, and curry powder. Stir well to combine, allowing the spices to toast slightly for about 1 minute. This step enhances their flavor and aroma.
  • Add the flour to the skillet, stirring continuously for about 1 minute to create a roux. This will help thicken your curry sauce, giving it that creamy texture.
  • Pour in the coconut milk, scraping the bottom of the skillet to deglaze and incorporate all the flavors. Stir until the mixture is smooth and well combined.
  • Add the coconut palm sugar and lime juice, stirring to dissolve the sugar. Bring the mixture to a gentle simmer, allowing the flavors to meld for about 5 minutes.
  • Carefully add the cleaned and deveined shrimp to the pot. Cook for 3-5 minutes or until the shrimp are opaque and cooked through. Be careful not to overcook them, as they can become tough.
  • Remove the skillet from heat and stir in the remaining tablespoon of butter and freshly chopped cilantro. This will add a final touch of richness and brightness to your curry.

Equipment

  • Large skillet or pot
  • Measuring cups and spoons
  • Spatula or wooden spoon
  • Knife and cutting board

Notes

  • For optimal flavor, use high-quality coconut milk without additives.
  • Feel free to adjust the curry powder amount to your spice preference.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.